Today I’m sharing a recipe for some extremely moist and delicious Stuffed Banana Bread Muffins that I baked up on Friday to bring to my Mom’s over the weekend. I was originally planning on making a traditional loaf, but was running short on time, so I turned the recipe into muffins. Right before putting them in the oven, I decided they needed a little something… peanut butter. And chocolate chips. Because those two ingredients have never made anything worse.
The peanut butter sinks down as the muffins bake and leaves you with a little surprise “plug” of peanutty goodness that makes these even better… and they’re pretty darn good on their own. {I actually made a handful with PB, some with PB & chocolate chips, and some plain.}
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Banana Bread Muffins
- Total Time: 30 minutes
- Yield: 20 muffins 1x
Description
Today, Dianna Muscari is sharing a recipe for some extremely moist and delicious stuffed banana bread muffins.
Ingredients
- 1 2/3 cups (400 ml) all-purpose flour
- 1 tsp baking soda
- Scant 1/4 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup plus 2 tbsp (270 ml) sugar
- 2 eggs
- 1/2 cup (120 ml) vegetable or canola oil
- 3 1/2 very ripe bananas, mashed
- 2 tbsp (30 ml) non-fat Greek yogurt
- 1 tsp vanilla extract
Optional Add-ins:
- Semi-sweet chocolate chips
- 2/3 cup (160 ml) walnuts, toasted and chopped
- Reduced Fat Peanut Butter
Instructions
- Preheat the oven to 350 degrees. Spray a muffin tin* with non-stick cooking spray or line with liners. {Note: Make sure you spray the tins well if you aren’t using liners, these like to stick.}
- Beat together sugar and eggs until very pale and thick, about 3-4 minutes. Slowly pour in oil to combine, then add bananas, yogurt, and vanilla extract and continue to mix until everything is well incorporated.
- Combine flour, baking soda, cinnamon, and salt in a small bowl.
- Sprinkle the flour mixture into the banana mixture a bit at a time, mixing until just moistened. {Don’t overdo it or you’ll get gummy, dense banana bread.} The batter will seem pretty liquidy, but that’s ok. Note: If you’d like to use walnuts in your muffins, this would be the time to add them in and mix by hand so the mixer doesn’t break them up too much.
- Using an ice cream scoop, spoon batter into muffin tins until 2/3 of the way full. Spoon about a tsp or so of peanut butter onto the tops of the muffins and push down just a tiny bit with your finger. {It’ll sink as it bakes.} Sprinkle tops of muffins with chocolate chips if desired.
- Bake for about 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean. {Don’t forget there’s molten peanut butter in there so you’ll have some stickiness, but you should be able to tell whether it’s batter or PB.}
- Let cool for about 5 minutes in the tins, and then use a small paring knife to loosen from the tins and help you pull out the muffins. Cool on a wire baking rack.
Notes
- *You can make this as a loaf, too, just pour the batter into a greased loaf pan and bake for 45 minutes to 1 hour, until the top is golden brown, testing with a skewer to ensure that the center is cooked through.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
Find it online: https://honestcooking.com/banana-bread-muffins-recipe/
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Frequently Asked Questions
How does the peanut butter “stuffing” work?
The batter is spooned into the muffin tin until 2/3 full, then about 1 tsp of peanut butter is placed on top of each muffin and pressed down slightly. As the muffins bake at 350°F for 20–22 minutes, the peanut butter sinks into the center, creating a surprise plug of peanutty filling. The article says this is what makes them “even better.” 
Why can’t I just mix the batter vigorously?
The instructions specifically warn against overmixing: sprinkle in the flour mixture a bit at a time and mix until just moistened. Overworking the batter develops too much gluten, which makes the muffins gummy and dense rather than moist and tender.
How do I use the toothpick test when there’s peanut butter inside?
The instructions acknowledge this complication: the toothpick will have some stickiness from the molten peanut butter center. The key is to distinguish between raw batter (unset, wet) and melted peanut butter (smooth, oily) — as long as no wet batter comes up on the toothpick, the muffins are done.
Can I bake this as a loaf instead of muffins?
Yes — the notes say to pour the batter into a greased loaf pan and bake for 45 minutes to 1 hour at 350°F, until the top is golden brown and a skewer inserted in the center comes out clean.
Hi Dianna,
These sound amazing! Any chance you have made a gluten-free version or do you think Pamela’s Gluten-Free Bread Mix could replace the flour in this recipe? Let me know – I’d love to try them. Thanks!!
Hi Kestrel,
I haven’t made a gluten-free version of these, but a GF baking mix would probably do the trick. I’ve used Pamela’s before for other recipes and really like it. The texture might be a little off, and you might have to play with the proportions of liquid, but I’m sure with a little tweaking you’ll get a great GF result. Enjoy!
Wow, these look so good. The peanut butter and the bananas make them look really substantial; I bet these make a great breakfast treat! I’ve been reading a book called Health on Your Plate recently and have been trying to eat more whole, non-processed foods, and these muffins look perfect (I’ve never baked with Greek yogurt before but I’m excited to!). Thank you!
Thank you, Deanna! They are definitely a tasty treat for any part of the day, though they’re a bit sugary for breakfast. Then again, donuts are considered a breakfast food… so I guess they’re ok! :) If you want to healthy these up a bit, you could also try making them with whole wheat flour. Next time I make them I might also try using applesauce as a substitute for the oil. Hope you enjoy them!